loveandlemons4.8
Creamy Tortilla Soup
Blended corn tortillas thicken this creamy vegan tortilla soup. It’s boldly flavored with cumin, oregano, chipotle powder & a splash of sherry vinegar.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●pot
- ●blender
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
On a large baking sheet, spread out the onion slices, the jalapeno (still whole), garlic cloves and toss with olive oil, salt and pepper. Roast for about ⏱️ 20-30 minutes until the edges of the onions blacken, tossing them about halfway through. Remove the garlic after about ⏱️ 5 minutes, so it doesn’t burn. Remove the jalapeno when the skin is blackened and blistering.
Olive oil(14-oz.) fire roasted diced tomatoes1 can(or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)
3
Place the roasted jalapeno in a small glass bowl with plastic wrap over it (but not touching it). Let it cool for ⏱️ 15 minutes and carefully peel off the skin and remove the stem and seeds. (use utensils if you can, and don’t touch your eye afterward).
4
In a medium pot, heat a few tablespoons of olive oil, add the onions, garlic (remove the paper), jalapeno, tomatoes, oregano, cumin, chile powder, a splash of agave or a pinch of sugar, and some salt and pepper. Cook for ⏱️ 4-5 minutes until the tomatoes start to sizzle.
Olive oil(14-oz.) fire roasted diced tomatoes1 can(or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)
5
Add a splash of sherry vinegar and cook for ⏱️ 30 seconds more. Add the broth and chopped tortilla pieces and let simmer for ⏱️ 20-30 minutes. Remove from heat and let cool slightly.
(14-oz.) fire roasted diced tomatoes1 can(or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)sherry vinegar1 teaspoon
6
Transfer to a high speed blender and puree. If your soup is too thick, add some water or broth to thin it to your desired consistency. Taste and adjust seasonings, adding in a squeeze of lime.
7
Serve with an extra drizzle of olive oil and the suggested toppings.
Olive oil(14-oz.) fire roasted diced tomatoes1 can(or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)
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